Godiva Frozen Chocolate Turtle Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 1/4 cups chocolate wafer crumbs
• 1 cup pecans, lightly toasted and finely chopped
• 4 tablespoons unsalted butter, melted
• 1 pint premium vanilla ice cream, softened
• 5 ounces godiva vanilla caramels, coarsely chopped (about 1 cup)
• 1/2 cup chopped pecans
• 1/4 cup packed light brown sugar
• 2 tablespoons unsalted butter
• 2 tablespoons light corn syrup
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 4 1/2 ounces godiva dark chocolate, finely chopped
• 1/3 cup heavy cream
• 1 tablespoon light corn syrup
• 3/4 cup heavy cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• godiva nut decorative candies or caramel candy, cut up

Recipe

• 1 make the crust:.
• 2 in medium bowl, stir together wafer crumbs, pecans and butter with fork until mixture is well combined.
• 3 press mixture onto bottom & up sides of 9" glass pie plate.
• 4 freeze for 30 minutes or until firm.
• 5 make the ice cream filling:.
• 6 spread half of softened ice cream into prepared pie shell.
• 7 top with chopped chocolate candies and pecans.
• 8 spread with remaining ice cream.
• 9 cover pie with plastic wrap and freeze while preparing caramel layer.
• 10 make the caramel layer:
• 11 in small, heavy saucepan over medium heat, stir together brown sugar, butter and corn syrup.
• 12 heat for 2-3 minutes, stirring constantly, until sugar is dissolved and mixture is boiling.
• 13 remove pan from heat and whisk in cream and vanilla until blended.
• 14 let mixture cool to room temperature.
• 15 spoon caramel mixture over ice cream layer in pie shell, covering it completely.
• 16 freeze pie for 20 minutes, until caramel layer is set.
• 17 make the chocolate glaze:.
• 18 place chocolate in medium bowl.
• 19 in heavy, medium saucepan, heat cream and corn syrup over medium heat until mixture comes to boil.
• 20 pour hot cream mixture over chocolate.
• 21 let stand for 30 seconds to melt chocolate.
• 22 gently whisk until smooth.
• 23 let cool for 5 minutes or until slightly thickened.
• 24 remove pie from freezer and pour glaze over top of caramel layer, covering it completely.
• 25 freeze pie until ready to serve.
• 26 garnish the pie:.
• 27 beat cream, sugar and vanilla in chilled, medium bowl, using hand-held electric mixer to stiff peaks.
• 28 place whipped cream into pastry bag fitted with large star tip (such as ateco #7).
• 29 pipe cream around top edge of pie.
• 30 garnish with chopped chocolate candies.
• 31 serve immediately.